My attempt at an elk roast.

Discussion in 'Wild Game' started by tbeckstead, Nov 24, 2014.

  1. tbeckstead

    tbeckstead Newbie


    Here we go! Started with this roast. I dry rubbed it and let it sit overnight.
     
  2. tbeckstead

    tbeckstead Newbie



    Wrapped it in bacon because bacon is the duct tape of the food world. And the fat thing.
     
  3. tbeckstead

    tbeckstead Newbie


    Injected it with this stuff. It's butter and dry rub. Yup. Health food.
     
  4. tbeckstead

    tbeckstead Newbie


    Ready to go! It's currently in my Bradley. Trying to keep it at 225 until IT of 140. I'll post a finished product picture when it's done.
     
  5. so ms smoker

    so ms smoker Master of the Pit Group Lead OTBS Member

      Can't wait to see how it turns out! What temp are you going to smoke at, and what IT will you take it out?

      Mike
     
  6. bigtrain74

    bigtrain74 Master of the Pit OTBS Member SMF Premier Member

    Wow, that looks like its going to be something special! Dont forget to post the final product! Thanks for sharing buddy
     
  7. java

    java Smoking Fanatic

    Looks like a nice roast, I would pull it between 120-125, the more rare the better with game meat. (just my opinion)
     
  8. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    That's gonna be a hit... I'm watching this . . .[​IMG]

    Have fun and . . .
     
  9. tbeckstead

    tbeckstead Newbie

    Mike

    I'm thinking smoker temp of 225 and IT of 140. I might pull it at 130 and do the wrapped-in-a-cooler thing for a while. I've never done that, so I'm not sure.
     
  10. tbeckstead

    tbeckstead Newbie


    Here it is. I left for a bit and came back to IT of 159. I thought for sure I had ruined it. Pulled it out and wrapped it in foil and towels for an hour. Turned out great! If anything, it's a bit undercooked for my taste. Lots of flavor. Next time I won't mix the rub in the butter injection. It's excellent on its own, but I'm really looking forward to sammiches tomorrow.
     
  11. tbeckstead

    tbeckstead Newbie

    One more thing... It came up to IT way fast. Not sure if that is because if the low fat content but it isn't a good idea to leave unattended.
     
  12. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Small roasts like elk, do not take very long to get up to temp even at lower smoker temps. When I do small roasts like that I will run the smoker around 180 for as long as I can to get more smoke.
     

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